Edit: A reader pointed out that the above bourguignon recipe relies on auxiliary recipes for sautéed mushrooms and brown-braised onions. You may download PDFs of these recipes below.

Another edit: A reader asked for the “list of cuts” to which the boeuf bourguignon recipe refers. Here is the text from “CUTS FOR STEWING”:

The better the meat, the better the stew. While cheaper and coarser cuts may be used, the following are most recommended. Count on 1 pound of boneless meat, trimmed of fat, for 2 people; 3 if the rest of the menu is large.